Slow roast kid goat with butternut squash and spinach in yogurt
Kid is actually softer on the palate than people may think. Yes it is earthy and flavourful but it can be a little more bashful than lamb . Fresh oregano, thyme and lemon are the perfect companions to the meat and result in more subtle flavour combinations.
The amount of sesame seeds with the squash may seem disproportionate but have faith, it is positively delightful. The black raisins give it a sweet richness which balances well with the lemon tang of the sumac and yogurt.
The recipe below is enough for a hungry 4 with enough leftover goat meat. The cooking time is 3 hours but the preparation is quick. Serve with roast potatoes or flat breads.
2kg shoulder of kid goat
8 bushy sprigs of fresh oregano
A handful of fresh thyme
Peel of an un-waxed lemon
5 garlic cloves
300ml of white wine
300ml of water
100ml of olive oil
Salt and pepper
- Preheat the oven to 150◦C / 300F / Gas 2
- Lightly crush the garlic (leaving the skin on).
- Place the herbs, lemon peel , garlic, water, wine and olive oil in a deep roasting tray large enough to hold the shoulder of goat.
- Put the tray on top of a long sheet of silver foil before you put the goat in. Season the goat with salt and pepper and place it in the tray meat side down. Wrap it up and place in a pre-heated oven for 3 hours. Remove foil after two hours.
- You will end up with a lot of stock but this is necessary as kid is a lot leaner than lamb and additional moisture is necessary. You should end up with meat that falls off the bone at a touch.
Step two—Squash and raisins
This dish will take approximately 15 minutes to prepare and 20 minutes to cook.
If you can’t buy Turkish raisins buy whatever raisins you can.
1kg of squash cleaned of its seeds and pulp
40g of sesame seeds
75g of Turkish black raisins
1 tablespoon of olive oil
Salt and pepper to taste
- Cut the pumpkin into one inch pieces.
- Place on a baking tray and mix well with the olive oil.
- Sprinkle the sesame seeds and scatter the raisins on top.
- Place in oven for 20 minutes serve warm.
Step three—Spinach in yogurt
250g of spinach
Two heaped tablespoons of full fat Greek Yogurt (anything other than full fat will curdle)
Tablespoon of olive oil
Tablespoon of sumac
Salt and white pepper
- Put the olive oil in a large deep frying pan and bring to a moderate heat. Add the spinach and gently cook for no more than a couple of minutes.
- When you are ready to serve the entire dish and with the spinach still warm gradually stir in the yogurt, salt white pepper and sumac.